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Thursday, October 27, 2016

Egg Roll Salad

Perfect Pairing: Deep straight-sided skillet with a lid

It is hard to believe I have been an “Iowan” for almost
three months! I don’t know where the
time has gone. Chris and I love living
here and it really feels like home. That
being said, we both agree that sometimes it feels like we are playing house and
soon we will have to move back into a one bedroom city condo. Our baby boy is growing (and boy am I
growing) and kicking and moving! I love
to watch and feel him moving around and getting comfy in there. He has a tendency to stop as soon as Chris
puts his hand on my stomach. Stinker!

A big part of the move has been my transition to working
from home full time. So far I have
really enjoyed the experience. I did
find that I need to make myself get out and do things because a few days will
go by without leaving my neighborhood. I’m
sure it will be 10x harder once baby boy Lam arrives! While I no longer need to pack a lunch to
take to the office I find that it is much easier to have a big batch of
something made at the beginning of the week so I can have a quick lunch ready when
I don’t have a lot of time away from my desk.

This Egg Roll Salad has been a staple lunch for me since I
started working from home. Not only is
it delicious and satisfying it is incredibly light and healthy. It is full of protein and fiber! It is called an Egg Roll Salad because it
tastes like the inside of an egg roll.
Side note, one thing that we miss from Chicago was the Chinese food
delivery place that was a block from our condo.
The meals were just ok but they had the BEST egg rolls I’ve ever had in
my life and they would legit deliver in under 15 minutes. I miss those unhealthy rolls.

I use my trusty straight sided skillet for this meal. I use this skillet more than any other pan in
my kitchen. I am actually on my second
generation because I wore out the first one.
Tip from the top, I found both of mine at a discount price at Home
Goods. You need a pan that has a large
capacity for this recipe since you will be steaming two bags of slaw.

I always serve this with an extra drizzle of soy sauce and
sriracha. So good!

In a large sauté pan with sides and a lid, break up and cook
the ground meat over medium heat until no longer pink. Remove from pan and reserve. Wipe out any excess grease, you just need a
little to saute the vegetables. Add the
chopped onion and jalapeno to the pan and saute until they start to
soften. Add the garlic and ginger and
cook until just soft. Add in the slaw
mixture and green onions and stir to combine.
You may need to add in batches if it does not fit right away. Use the lid to steam the slaw until it starts
to soften but still has a little crunch.
When the slaw has softened stir in the water chestnuts, cilantro, basil,
mint, soy sauce and sesame oil until combined and warmed through. Serve with additional soy sauce and sriracha
to taste.

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About This Blog

Who says that the perfect pairing to a smoked sablefish has to be an unoaked white wine or a smoky pinot noir to a rib eye steak? I am sure those are quite lovely but I think the perfect pairing to a recipe could be a smoky song or a “can’t live without it” grilling tool.
While pairing wine and cocktails with recipes is fun, I want to perfect the art of pairing, take it one… or two steps further. Why not pair a recipe with a new technique, fun serving piece, gotta have it kitchen tool or a tong-tapping, er, toe-tapping tune?